B223-31&-5m-7059 


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University of Texas Bulletin 

No. 1756: October 5, 1917 


FOOD CONSERVATION TO HELP 
WIN THE WAR 

Recipes for Saving 
WHEAT, SUGAR, MEAT, AND FAT 


By 

M. MINERVA LAWRENCE 

7 



Published by the Univgfsity six times a month and entered as 
second-class matter at the postoffice at 

• AUSTIN, TEXAS. 


Monograph 


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The benefits of education and of 
useful knowledge, generally diffused 
through a community, are essential 
to the preservation of a free gov¬ 
ernment. 

Sam Houston 


Cultivated mind is the guardian 
genius of democracy. ... It is the 
only dictator that freemen acknowl¬ 
edge and the only security that free¬ 
men desire. 

Mirabeau B. Lamar 


0 « oT D « 
MAY 9 1918 


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PREFACE 

This bulletin contains a reprint of recipes first issued in four 
separate phamplets. The University Extension Department is 
devoting its energies just so far as possible in helping to win the 
war. The recipes that follow, prepared by Miss Minerva Law¬ 
rence, Extension Lecturer in Home Economics, meet the require¬ 
ments of food conservation as announced by the Federal Govern- 
ment. Laboratory experiments on food conservation are con¬ 
stantly being conducted by the University Home Economics staff. 
If those interested in food problems not covered by this bulletin 
will write to Miss Mary E. Gearing, University, Austin, Texas, 
all possible assistance in solving such problems will be furnished. 

E. D. SHURTER, 

Director. 


FOREWORD 


This year the United States and Canada together produced 
only 1,000,000,000 bushels of wheat. Of that amount we need 
700,000,000 bushels for our own use, leaving only 300,000,000 
bushels for export. It is not necessary to repeat that if we 
can help to furnish our allies food—wheat in particular—that 
we are accomplishing as much good as if we were actually 
fighting. Our allies need all the wheat we can send them, and 
the only way to increase the amount available for them is by 
individual saving of ounces. Mr. Hoover has asked us to ob¬ 
serve “one wheatless day” each week. Wednesday is the day 
that has been officially designated by the Government as the 
one to be desired. However, if we serve threes meals a week 
without the use of wheat we will accomplish the same result. 
If each family in the United States will save one : half a cup of 
wheat flour daily, there will be saved each day a total of 
250,000,000 pounds, or 12,500 bushels, or 2,850,000 loaves of 
bread. Is not this amount worth saving now in order to provide 
against a shortage later ? 


Explanations and Directions 

All measures used in these recipes are level. 

Dry materials are measured after sifting. 

Each recipe contains at least six servings. 

Ingredients are given in order in which they should be 
combined. 

Abbreviations 


c=cup; 

T=tablespoon; 
t=teaspoon; 
B.P.=baking powder; 


pt.=pint; 
f. g.=few grains; 
f. cl.=few drops; 
min.=minutes; 

Measures 


3 t=l T; 
16 T=1 c; 


2 pts=l qt; 
16 oz=l lb. 


GENERAL DIRECTIONS FOR YEAST BREAD 


Ingredients. —Use a reliable brand of flour, pure milk, live 
yeast—in fact, all materials must be in good condition to insure 
a good finished product. 

Mixing Process .—Knead dough very thoroughly. Dissolve 
compressed yeast in measure of water. If dry yeast is used 
first soften in 14 c of tepid water. 

Care of Bread. —While rising keep the mixture at an even 
temperature. The most favorable temperature for the growth 
of the yeast plant is about 90 degrees F. Whether rising or 
baking the bread should be in a greased receptacle. 

Lightening Process .—Allow the mixture whether in the form 
of sponge, dough or loaf, to rise until 4 4 double in bulk. ’ ’ 

Baking process. —Have the oven hot enough to brown a piece 
of white paper in five minutes. Bread should begin to brown 
in 15 minutes. After that time lower the temperature so that 
the bread will bake slowly. A pound loaf of bread should bake 
one hour. Rolls and biscuits require from 20 minutes to 30 
minutes. 

Care of Bread after Baking. —Turn loaves out of the pans 
on to a rack or clean white cloth to cool. Leave uncovered. 
Store in air-tight tin box or stone jar after thoroughly cooled. 

Summary of Steps in Bread Making Process. —Combine ingre¬ 
dients in the order given in each specific recipe. Knead dough 
very thoroughly. Let dough rise, to 44 double in bulk.” Shape 

into loaves or rolls, let rise to 44 double in bulk.” Bake—see 

% 

baking process. 



RECIPES 


Cornmeal Mush Bread 

1 T corn syrup 
1% t salt 

% c water—boiled. 

To tepid mixture add 
*4 yeast cake—dissolved, 

1 c mush 
2 x / 2 to 3 c flour 
See* 


Note: To make cornmeal mush use V2 c cornmeal and % c boiling 
water. 


Cottonseed Flour Bread 


iy 2 T corn syrup 
iy 2 t salt 
1 c water—boiled 

When lukewarm, add 

14 yeast cake—compressed (one whole cake may be used) 
Dissolve thoroughly, add gradually 

1 c sifted cottonseed flour 

2 c sifted white flour 

Dough may seem sticky. 

See* 


Oatmeal Bread 


2 c oatmeal 

3 c boiling water 

When lukewarm, add 
% c corn syrup 
1 y 2 t salt 

1 cake yeast, dissolved in 
1 c warm water (boiled) 

1 T shortening 
Four to make a dough. 

See* 


*Knead thoroughly. Follow general directions for bread making 
for rest of process. 





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Food Conservation to Help Win the War 


Oatmeal Cornmeal Bread 

1 c rolled oats 
% e cornmeal 
\ x / 2 t salt 

1 T shortening 

Mix well, add 

2 c boiling water 

Let stand 1 hr., add 

% c molasses 

ho cake yeast, dissolved in 

% c water 

5% to 6 c flour. 

See* 


Peanut Bread 

2% c flour 

1 c crushed roasted peanuts 

1 t salt 

2 T corn syrup 

y 2 cake yeast—dissolved in 
1 c lukewarm water 

Any other nuts may be used in place of peanuts- 

See* 


Peanut Flour Bread 

1 T corn syrup 
1 t salt 

1 T shortening 
1 c water—boiled 
1 veast cake 

t/ 

1 c peanut flour 

2 c wheat flour 

(Rice flour may be used in place of the peanut 
flour.) 

See* 


* Knead thoroughly. Follow general directions for bread making 
for rest of process. 



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The University of Texas Bulletin 


Sweet Potato or Pumpkin Bread 

% c liquid 
y 2 cake yeast 

Dissolve yeast thoroughly, add 
1 c cooked sweet potato or pumpkin, riced 
1 t salt 

1 T corn syrup 
1 T shortening 

Mix ingredients thoroughly, add about 

2y 2 c flour. 

See* 

Variations : The following cooked foods, strained or run 
through the colander may be substituted for the sweet potato 
or pumpkin, Irish potato, cornmeal mush, oatmeal. 

Rice Bread 

1 T corn syrup 
iy 2 t salt 
1 T shortening 
% c water—boiled 
1 yeast cake 
1 c steamed rice 
2y 2 c flour 
See* 

Note: Rolls or biscuits may be made from these recipes. 

QUICK BREADS, CAKES AND COOKIES 

In making drop or emergency biscuits and muffins, flour as 
well as time and energy are saved which otherwise would be 
consumed in rolling and cutting the dough. 

If it is desired to have a dough stiff enough to roll* it may 
be obtained by adding from 14 to % more flour. However, this 
is not recommended because of the flour wasted by careless and 
inexperienced persons who leave an undue amount on the board 
and on the hands. 

* Knead thoroughly. Follow general directions for bread making 
for rest of process. 



Food Conservation to Help Win the War 
Bean Muffins 

2 eggs—well beaten 
% c milk 

1 c cold bean pulp (lima, navy, black-eyed peas) 

Stir well, add mixed and sifted 

2 c flour 

2 t B.P. 

1 t salt 

Lastly add 
% c melted fat 

Bake in muffin tins. 

Bran Muffins 

1% c bran 
1 c flour 

3 T molasses or corn syrup 
% t salt 

1 t soda 

t 

Mix well, add 
1 c buttermilk 
1 T liquid fat 

Bake in muffin tins 
Recipe makes 9. 


10 The University of Texas Bulletin 

Cornmeal Gingerbread 

1 c molasses or honey 

2 T fat 

1 t salt 

iy> c sour milk 

Heat in double boiler, pour over 

2 c cornmeal 

Mix well, cook in double boiler 10 min. after water 
begins to boil. 

Cool, add the following mixture 
1 c wheat flour 
V 2 t ginger 
1 t cinnamon 
% t cloves 
1% t soda 

Lastly add 
1 egg—well beaten 

Bake in shallow pan. 

Cornmeal Peanut Biscuits 

lypc wheat flour 
1% c cornmeal 

1 c crushed roasted peanuts 

2 t salt 
6 t B.P. 

Mix well, add 

1% c liquid or sufficient to mix 

Drop from tablespoon 1 inch apart. 

Bake 15-20 minutes in hot oven. 






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Food Conservation to Help Win the War 

Cornmeal-Eice Muffins 

% x c scalded milk—pour over 
% c cornmeal, add 

2 T shortening 
1 c cooked rice 
1% T corn syrup 
% t salt 

Mix well, when cool add 

1 egg—well beaten 
% c flour 

3 t B.P. 

Bake in well greased muffin pans in hot oven. 

« — 

Cottonseed Flour Drop Biscuits 

% c cottonseed flour 
1% c wheat flour 

3 t B.P. 
y 2 t salt 

Sift thoroughly, add 

2 T cottonseed oil 
% to 7 /s c milk 

Drop on greased baking sheet. 

Bake 15 to 20 min. in hot oven. 

Fifty-fifty Emergency Biscuits 

2 c cornmeal, soy bean, peanut, or rice flour 
2 c flour 
6 t B.P. 

2 t salt 

Sift twi'ce, add 

4 T shortening—clarified chicken fat 
2 c liquid 

Drop on greased baking sheet.. 

Bake 15 to 20 min. in hot oven. 


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The University of Texas Bulletin 


Peanut Bread 

2 c Graham flour 
2 c flour 
6 t B.P. 

1 t salt 

1 c peanuts—ground or chopped 
y 2 c molasses 

Mix thoroughly, add . 

2 or 2% c milk 

Put in bread pan, let rise 1 hour. 

Bake % hour in moderate oven. 

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Pumpkin or Sweet Potato Muffins 

Dry mixture: 

1% c flour 

3 t B.P. 

% t salt 

Liquid mixture: 

1 egg—well beaten 
% c milk 

1 T fat 

% c sweet potato or pumpkin—cooked, mashed 

2 T corn syrup 

Combine mixtures, 

Bake in muffin pans 30 min. in moderate over. 
Recipe makes 9 muffins. 

Bice Flour or Cornmeal Gems 

2 c rice flour or cornmeal 
2 c wheat flour 

2 t salt 

4 t B.P. 

3 T jam 

3 T shortening (melted) 

1 egg—well beaten 

2 1 / 4z c milk, or sufficient to make drop batter. 

Let stand in pan 5 min. 

Bake 20 to 30 min. in moderate oven. 

Recipe makes 18 muffins. 


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Food Conservation to Help Win the War 
Spoon Corn Bread 

1 c cornmeal 
% t salt 

1 Yz c boiling water 

Mix well, cook 10 min. cool, add 
1 egg—well beaten 
1 T molasses 
1 c sour milk 

Mix well, add 
% t soda, dissolved in 

1 T water 

2 T melted shortening 


Bake in pudding dish % hour in moderate oven. 

Whole Wheat and Peanut Flour Biscuits 

1% c whole wheat or Graham flour 
% c peanut flour 
3 t B.P. 

1 t salt 

Mix well, add 

2 T shortening 

Work in with spatula or case knife, add about 
% c liquid (water or milk) 

Mix with a knife to a soft dough. 

Toss on slightly floured board, roll to % inch in 
thickness. Handle as little as possible. 

Shape with biscuit cutter. 

Bake 15 to 20 min. in hot oven. 

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The University of Texas Bulletin 
Raisin Breakfast Cakes 

34 c corn syrup 
2 T shortening 

Cream together, add 

% c milk 

Then add mixed and sifted dry ingredients: 

2 c flour 

4 t B.P. 

1 t salt 

Lastly, add 

1 c raisins—washed 

Bake 25 to 30 min. in greased muffin tins in mod¬ 
erate oven. 

Becipe makes 12 individual cakes. 

Cocoa Tea Cakes 

5 T peanut or cottonseed oil 
1^4 c corn syrup 

Cream together, then beat in one at a time 

2 eggs, add 

6 T milk 

Beat well, add following well sifted mixture 

y 2 c flour 

y 2 c rice flour or cornstarch 

3 t B.P. 

!/4 c cocoa 
y± t salt 

Lastly add- 

1 t vanilla 

Bake in greased muffin tins 15 to 20 min. in mod¬ 
erate oven. 

v Becipe makes 12 cakes. 


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Food Conservation to Help Win the War 
Oatmeal Cookies 

y 2 c shortening 
% c molasses 

Cream well, add 

2 c rolled oats—over which has been poured 
1% c hot water 

Cool, lastly add the following mixture: 

2 c flour 
y 2 t soda 
y 2 t salt 

1 c nuts, chopped—may be omitted 

Drop from teaspoon one inch apart. 

Bake in moderate oven. 

Bice Flour Sponge Cakes 

1 c corn syrup 

3 T boiling water 

Mix well, add the following mixed and sifted 
ingredients: 

% c flour 
y 2 c rice flour 

2 t B.P. 
y 2 t salt 

When well blended, add 
% t lemon extract or juice, or— 
y 2 t vanilla 

2 egg yolks—beaten until light and lemon colored 
Lastly fold in 

2 egg whites—beaten stiff and dry 

Rinse muffin tins in cold water 
Pill % full with batter 
Bake 20 min. in moderate oven. 

Recipe makes 12 cakes. 


FOREWORD 

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Our sugar supply is short, as is evidenced by the. rapid rise 
of the price of sugar during the last two years. The demand 
is now greater than ever with the problem of feeding our army 
in the most efficient way and of supplying our allies with sugar. 
The average per capita daily allowance of sugar in France has 
been for a long time one ounce, and is likely to go lower unless 
we can come to the rescue. Sugar, which is almost pure car¬ 
bohydrate, is one of the best energy producing foods, and can 
. be transported more, easily than honey and syrups. Therefore, 
use corn syrups, fruit syrups and honey in your cooking. If 
each of our 20,000,000 families will cut down their daily con¬ 
sumption of sugar one ounce, 1,250,000 pounds per day will be 
saved. The French people, Mr. Hoover says, will be entirely 
without sugar for over two months if we refuse to part with 
enough from our stock to keep them supplied with even this 
^mall allowance, as it is not available from any other quarter. 
►Sugar, even to a greater amount than the French ration is a 
human necessity. If our people will reduce by one-third their 
purchases and consumption of candy and of sugar for other uses 
than preserving fruit, which we do not wish to interfere with, we 
can save the French situation. Under present conditions, we 
now use about five times as much sugar as the French. Let 
us divide with them and with our soldiers who are fighting 
there. 


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RECIPES 


Buttermilk Cake 
% c corn syrup or molasses 

✓ 

2 T shortening 

Cream well, add 

i 

1 egg—well beaten 
To— 

% c buttermilk, add 
% to y 2 t soda dissolved in 
y 2 T water 

Combine above mixtures, fold in 

iy 2 c flour 
y 2 t salt 
1 t B.P. 

Flavor to suit taste 

Recipe fills two layer cake pans or oblong pan 7x14 
inches. 

Conservation Pudding 

1 c dates—ground 

i 

1 c nuts—ground 
y> c bread crumbs 

2 t B.P. • 

1 egg—well beaten 
f. g. salt 

2 T water 

Mix well, bake about 20 min. in greased individual 
tins 

Serve with Hoover Sauce 
Recipe serves 6 or 8. 



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The University of Texas Bulletin 
Eggless Cake 


1 c corn syrup or honey 

2 T shortening 

Cream together, add 

1 c apple sauce (unsweetened) 

» Fold in mixed and sifted dry ingredients 

'2 c flour 

2 t B.P. 

1 t cinnamon 
y 2 t cloves 
y 2 t allspice 

Lastly add 
% c chopped raisins 

Bake in loaf pan or in shallow pan 8x10 inches. 

Minus Cake. (Minus sugar , butter , milk and egg ) 

Cooked mixture: 

% c corn syrup 

4 T peanut or cottonseed oil * 

1% c water 

1 c raisins—chopped 

2 oz. citron—cut fine, if desired 

Cook ingredients 3 min. Cool, add 
Dry mixture: 

2 c flour 

5 t B.P. 

y 2 t nutmeg 
1 t cinnamon 
y 2 t cloves 
y 2 t salt 

Recipe fills 2 shallow pans 8 inches square. Bak 
% hour in moderate oven. 


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Food Conservation to Help Win the War 
Oatmeal Krumble Cake 

y 2 c corn syrup 
1/2 c honey 
6 T shortening 

Cream together, add 
2 eggs—well beaten 
2 c rolled oats 
1 t soda dissolved in 

1 T water 

Fold in the following well sifted mixture 

2 c flour 
y 2 t salt 

2 t cream of tartar 
1 t cinnamon 

Bake in shallow pan 45 min. in moderate oven. 
Recipe makes cake 8x10 inches. 

Crumble and serve, with sauce or whipped cream. 

Standard Cake 

4 T fat 

% c corn syrup 

Cream together, add 
1 egg—well beaten 
y> c milk 
1 t lemon juice 

When thoroughly blended, beat in the following 
mixture* 

1 c flour 
y 2 c rice flour 
31/2 t B.P. 

Bake in 2 layers or in oblong pan 7x14 inches. 
Serve plain or with any filling desired. 


20 The University of Texas Bulletin 

Banana Snow 
(Filling for cake) 

1 egg white—beaten stiff and dry 

Fold in 

*4 c boiling corn syrup 

2 bananas—riced, any fruit pulp may be used 

Flavor with 
y 2 T lemon juice 

Chocolate Filling 

% c grated chocolate or 2 squares chocolate—melted 
% c honey or corn syrup 
1 large egg—well beaten 

Cook ingredients in double boiler until consistency 
to spread. 

Hoover Sauce 

1 c boiling water—pour over 
iy 2 T cornstarch—blended with 
1 T cold water 
f. g. salt 

Cook until the consistency of thick cream, add 
y 2 c corn syrup 

Juice and grated rind of 1 lemon. 

• 

Sour Cream and Nut Filling 

% c corn syrup 
1 c sour cream 

Cook 20 min., add 
y 2 c nuts chopped 

Spread on cake. 




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Food Conservation to Help Win the War 
Peanut Meal Cookies 

% c corn syrup 
5 T peanut oil 

Cream together, add 
1 egg—well beaten 
1 T water 

Lastly add 

Equal portions of flour and peanut meal 
1 t B.P. for each cup of. flour 

Roll thin, bake in moderate oven. 

Peanut Newtons 

8 T fat 
% c molasses 

Cream well, add 
1 egg—well beaten 
% c milk 

Lastly add 
41/2 to 5 c flour 
3 t B.P. 

Roll to Vs inch in thickness 
Cut desired size and snap.? 

Arrange in pairs—spread one of each pair with the 
following filling: 

Fillings 

% c molasses 
2V 2 T flour 

Blend well, add 
1 c boiling water 

Cook until right consistency to spread, add 
1 c peanuts—ground 

Cool, spread as directed above 
Bake in hot oven. 

Recipe makes 5 doz. cookies, 214 inches in diam¬ 
eter. 

Note: Figs may be substituted for the peanuts. 



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The University of Texas Bulletin 


Norwegian Prime Pudding 

% c corn syrup 
5 T corn starch 

Blend together, add gradually 
1% c boiling prune juice or part water, add 
14 lb. cooked prunes—stoned 

1 T lemon juice 

Cook until sufficiently thick to mold. 

Stir constantly until thickened. 

Mold, chill, and serve with cream or a sauce. 

Pice Custard Pudding 

2 c cooked brown rice 

2 c milk 

3 T corn syrup 
f. g. salt 

2 egg yolks—slightly beaten 

Cook until thickened—about 3 min. 

Slightly cool, fold in 
2 egg whites—beaten stiff 
Flavor with 

14 t vanilla 

Serve cold. 

General Directions for the Preparation and Cooking of 

Dried Fruits 

Look over fruit carefully 
Wash until water is clear. 

Cover with water, allow to stand over night, or for several 
hours. 

Cook until tender in the water in which the fruit was soaked. 
Use a steamer or fireless cooker or simmer on the top of the 
stove. 

Note: Long, slow cooking develops the natural sugar. If fruit 
is not sufficiently tart, add lemon juice or f. g. cream of tartar. 
Sweeten slightly with honey or corn syrup. 




Food Conservation to Help Win the War 


23 


Chocolate Sauce 

2 T flour 

14/2 T ground chocolate 

3 T honey, or 4 T corn syrup 
f. g. salt 

Blend; add gradually 
1 c boiling water 

Cook, stirring constantly until thickened. Add 
T peanut oil 

1 t vanilla 

Serve hot 

Note: Excellent as an accompaniment to cottage pudding, pud¬ 
dings made with apples, and scalloped apples. 

Friut Sauce 

Yo c corn syrup 

4 T flour 
% t salt 

Blend; then add 

2 c fruit juice 

Cook to the consistency of thick cream, add 
2 T peanut oil 
14/2 T lemon juice 

Serve hot. 

Note: This sauce may be made from the juice of prunes, apples, 
strawberries, plums, and is especially good served with bread, cake 
or cottage pudding. This is an excellent way to use the surplus 
fruit juices left from canned fruit. 

Soft Custard 

2 c milk—scald 

3 egg yolks or 2 eggs—beat slightly 
3 T syrup 

f. g. salt 

Combine ingredients. Cook until mixture thickens’ 
Stir constantly. Flavor with 
1 t vanilla or any other flavoring 

Note: Should the custard curdle, beat with Dover egg beater until! 
smooth. 


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The University of Texas Bulletin 
Brown Betty 

In a buttered baking dish arrange each of the following ingre¬ 
dients in two layers: 

3 c chopped apples 

2 c'bread crumbs (cottonseed bread may be used) 
y 4 t cinnamon 
y 4 t nutmeg 

Add the following liquid mixture: 

Y 2 c molasses, honey or corn syrup 
1 lemon (juice and grated rind) 
y 4 c water 

Cover top of dish with buttered (with oil) bread 
crumbs 

Bake in moderate oven until apples are tender— 
45 min. 

/ 

Note: Dried apples or any other fruit may be used. 

Cornmeal and Apple Scallop 

% c cornmeal 
1 y <2 c boiling water 

1 t salt * 

Cook until mixture is thick, add 

2 large apples—sliced or chopped 

Add the following mixture 

2 T molasses 
1 T oil 
% c water 

Pour in buttered pudding dish 
Bake, in slow oven until apples are soft—from 45 
min. to 1 hr. 

Note: Delicious served as a dessert with sauce or cream. Any 
other fruit may replace the apples. 


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Food Conservation to Help Win the War 


25 


Honey Bran Muffins 

2 c flour—whole wheat 
1 e bran 

% c raisins—dates or nuts 

Mix well, add the following mixture 
I 14 c sour milk 
% t soda dissolved in 
1 T water 

1 T fat 

2 T honey or corn syrup 

Bake in muffin pans 15 to 20 min. 

This recipe makes 12 muffins. 

Hoover Honey Emergency Biscuits 

2 c bran 
2 c white flour 
4 t B.P. 

% t salt 

Mix well, add 

6 T fat 

Work in with spatula or knife, add the following 
mixture 

14 c honey 
y 2 c milk 

Mix well, drop on greased baking sheet 
Bake 25-30 minutes in hot oven 
Kecipe makes 16 biscuits. 




26 The University of Texas Bulletin 

« 

Orange Marmalade 

1 doz. oranges—peel and remove white fiber from pulp 
Cook skins until tender 
Remove white part with spoon 
Cut yellow outside into fine straws 
To straws and orange pulp sliced thin add 
4 lemons—juice and grated rind 
2*4 lb. (3c) honey 

1 t salt 

Cook to marmalade consistency. 

This recipe makes 6 pints. 

4 

Orange and Carrot Marmalade 

2 c cooked chopped carrot 

1 orange—cook peel until tender, then cut into straws 

1 lemon—juice and grated rind 
i /2 t salt 

Cook to marmalade consistency. 

Plum Belisli 

2 lbs. plums—stoned 
1 lb. pecans 

1 lb. raisins / 

2 oranges 
1 t salt 

Grind mixture, add 
1 lb. (1% c) corn syrup 

Let stand % hr. Then cook 20 to 30 min. 
Stir constantly. 

Recipe makes 5% pints. 


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FOREWORD 

Protein, which provides the material necessary for the growth 
and the repair of the body, is found not only in meat, but also 
in milk, eggs, cheese, poultry, game, fish, beans, peas, grains and 
nuts. If you want to perform a patriotic duty, eat less of the 
beef, pork and mutton products—food which can be easily 
shipped across the, water to our allies and our army—and sub¬ 
stitute other foods rich in protein, including perishable meats 
which cannot be transported so readily. If each of the 20,000,000 
families in the United States will cut down the daily consump¬ 
tion of meat one ounce, the supply available for shipment 
abroad will be increased 1,250,000 pounds per day. Is this 
amount not worth saving and sending? 


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RECIPES 


Baked Beans 

3 c beans—any kind available 

Soak several hours, drain, cover with fresh water, 
heat slowly, simmer until skins burst, drain and 
add 

*4 c peanut or cottonseed oil 
2 T salt 

4 T molasses 

1 t mustard, if desired 
Boiling water to cover beans. 

Cover bean pot, bake slowly from 6 to 8 hrs. 

Add boiling water as needed. 

Note: A chopped onion will add a delicious flavor. 

% \ • 

Bean Chowder 

2 c kidney, Mexican or frijole beans, well washed 
Water to cover 

Soak over night or for several hours, drain, cover 
with fresh water. . « 

Cook until tender, add 
y 2 medium sized potato—diced 
% medium onion—sliced 

Cook until vegetables are tender, add 

/ 

14 c macaroni, rice, or grits—previously cooked 
y 2 c stewed and strained tomato 
Salt and pepper to season 
Serve hot. 


Food Conservation to Help Win the War 29 

Bean Stew with Dumplings 

1 qt. cooked beans 
1 carrot—sliced or diced 

1 large onion—chopped 
V 2 c celery—cut fine 

2 T chopped parsley 
Salt to season 

f. g. pepper or paprika 
Water to cover 

Cook until vegetables are tender. 

Drop dumpling batter by teaspoonfuls over the 
boiling bean mixture. 

Cook 20 minutes without lifting the cover. 

Serve at once. 

v 

Cheese Fondue 

1 c milk-scald 

% lb. cheese (grated or cut into small pieces) 

% t soda 
1 c bread crumbs 
1 or 2 eggs—well beaten 
2 t salt 

14 t mustard—if desired 
f. g. paprika 

Cook slowly in double boiler until mixture is 
thoroughly heated. 

Serve on toasted crackers. 





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The University of Texas Bulletin 
Eggs a la Buckingham 


5 eggs—slightly beaten 
V 2 c milk or water 
V 2 t salt 
f. g. pepper. 

Turn into heated omelet pan with 
2 T vegetable fat 

Cook until of creamy consistency—constantly 
stirring and scraping eggs from pan while cook¬ 
ing. Just before ready to remove from fire, add 
4 T grated cheese 

1 T chopped green pepper or parsley. 

Serve on slices of dry or milk toast. 

Peanut Loaf 

iy >2 c white potato—mashed or diced 
1 small onion—ground 

lYz c bread crumbs (cottonseed or peanut bread may be used) 

1 c roasted peanuts—ground 
1 t salt 

> ^ 

1 or 2 eggs—well beaten 

2 T peanut oil 

% c liquid—milk or tomato sauce 
2 t poultry spice 

Mix in order given. 

Bake in moderate oven 20 min. 

Baste occasionally with tomato juice. 

Note: The same amount of rice or other cooked cereal may be 
used. 


Food Conservation to Help Win the War 


31 


Nut Roast 

4 

2 c stale bread crumbs 

3 c milk 

Soak 10 min., add 

1 c pecans or walnuts—ground 

2 eggs—well beaten 

f. g. salt . * 

f. g. nutmeg 
f. g. onion salt 

. Bake in moderate oven until firm. 

Serve hot w T ith white sauce, tomato sauce, or cran¬ 
berry sauce. 

Peanut Soup 

1 c roasted peanuts, ground or % c peanut butter 
Blend with white sauce made of 

4 T flour made into a paste with 4 T water 
1 % t salt 

4 c milk 

Bring to the boiling point. 

Serve at once with crackers 

Rice and Nut Rarebit 

1 T flour—blend, with 1 T, then add 
1 c milk 

y 2 c cheese—grated or cut into small pieces 

Cook until creamy in double boiler, add 
i /2 c cooked rice 
1/3 c nut meats—chopped 

Serve on hot toast or crackers. 





32 


The University of Texas Bulletin 


Split Pea Soup 

1 c dried split peas—soak several hrs. Drain, add 
2*4 qts. cold water 

% onion 

Simmer the above ingredients 3 to 4 hrs. or until 
soft. 

Rub through a sieve. 

Make white sauce— 

2 T fat 

2 T flour 

Blend well, add gradually 
2 c milk, stir constantly 
Season with 

34/2 t salt 

f. g. pepper or paprika 

Combine mixtures, reheat, serve hot. 

Note: The water in which any meat was cooked may be substi¬ 
tuted for the water. 


Stuffed Cabbage No. 1 

1 head cabbage—soak in cold water 1 hr. Put in boiling water, 
let stand where the water will keep hot, 20 min. 
Drain—open leaves without breaking them. 

Place the following mixture between the leaves. 

1 c cooked brown rice 
1 c chopped nuts—peanuts or pecans 

1 hard cooked egg—white chopped, yolk riced, may be added 
1 T chopped parsley 
1 t salt 

f. g. pepper or paprika 

Tie in square of cheese cloth. Cook 1 hr. in boiling 
water. Drain, serve with white or Hollandaise 


sauce. 





Food Conservation to Help Win the War 


33 


Stuffed Cabbage — No. II 

1 head cabbage—cut into halves, remove the center—reserve 

for slaw. 

Fill cavity with the following mixture: 

2 T chopped parsley 
V 2 c pecans—ground 

1 c bread crumbs 

2 eggs—well beaten 
1 onion—chopped 
Milk to moisten 
Season to suit taste 

Tie the two halves with cord. 

Wrap in cheese cloth 

Cook in boiling water seasoned with salt, pepper, 
onion, and carrots, until tender—30 to 35 min. 
Drain—garnish with buttered bread crumbs.* 

Perishable Meats 
Fish Steiv 

1 c cooked fish—flaked. 

Arrange in layers in baking dish with 

2 cooked potatoes—sliced or diced 

2 tomatoes—sliced or stewed tomato 
Season with 

1 T fat 

f. g. pepper or paprika 
1 T chopped parsley, add 
1 c milk 

Cover with buttered bread crumbs* 

Bake % hr. 


*To butter crumbs: 


Allow 4 T liquid fat to each cup of crumbs. 



34 


The University of Texas Bulletin 


Rabbit a la Maryland 

Dress, clean and cut up in serving pieces 
Sprinkle with salt and pepper 
Roll in flour, egg, then flour again. 

Bake in dripping pan in hot oven until tender. 

Baste after the first 5 min. of cooking with vegetable fat. 
Serve with brown gravy or white sauce. 

• v 

Roast Wild DucJc 

Dress, clean and truss. 

Place on back in baking pan. 

Sprinkle with salt and pepper. 

Bake in moderate oven until tender. 

Baste frequently. 

Serve with plum or algerita berry jelly. 

Stuff duck with one of the following: 

Apples—pared, cored and quartered. 

Small onions—dressed, or 

A 

Oyster Stuffing : 

1 c bread crumbs 

1 c oysters 

2 T fat 

f. d. onion juice 

Salt and pepper to taste. 

Thoroughly mix ingredients. 


Food Conservation to Help Win the War 


35 


Complements to Meat Substitutes and Perishable Meats 


Dumplings 

2 c flour—or half, either rice flour or -cornstarch 

3 t B.P. 

V 2 t salt 

Mix ingredients and sift, add 
1 T fat—clarified chicken fat. 

Work in with spatula, add 
1 c milk, or enough to form drop batten 

Drop by teaspoonfuls into kettle of boiling water 
or meat stock. 

Steam 20 to 30 min. without lifting the cover. 


Note: This mixture is delicious steamed with cooked dried fruit, 
especially prunes. 


Noodles 


1 egg—slightly beaten 
% t salt 

Flour—to make a very stiff dough 

Mix the ingredients, roll dough into a very thin 
sheet. 

Cover with a paper or towel, let stand at least 20 
min. 

Flour well, roll into cylinder form, cut into % inch 
slices. 

Shake out rolls. 


Note: The noodles may be used at once or allowed to thoroughly 
dry, then stored for future use. 

Cook in boiling salted water until tender. 20 to 30 
min. 

To serve as a soup, simply add to the soup material. 
To serve as a vegetable—drain, use the water in a 
soup, then season with salt and butter snOstil Me 


or cream. 



36 The University of Texas Bulletin 

White Sauce with Variations 

White Sauce I. 

2 T fat 
2 T flour 
% t salt 

f. g. pepper, or paprika if desired 

Blend, add gradually, stir constantly 

1 c milk 

Cook to the consistency of thick cream. 

Serve hot. 

Cheese Sauce 

1 c white sauce, add gradually 

% to 34 c mild cheese—cut into small pieces or grated. 

Cook until cheese is melted, stir constantly. 

Serve hot with potatoes, grits, toast or brown lice. 

Egg Sauce I 

1 c white sauce, add 
1 egg—well beaten 

Stir constantly until mixture is well blended. 
Serve hot same as above or with fish, poultry or 
meat. 


Egg Sauce II 
1 c white sauce, add 

1 hard cooked egg—white chopped and yolk riced. 
Serve same as above. 

Peanut Butter Sauce 

1 c white sauce, add 
% e peanut butter 

Stir until mixture is well blended. 

Note: Especially delicious served with brown rice. 

• r 


Food Conservation to Help Win the War 


37 


Tomato Same 

Substitute— 

1 c tomato juice for the milk used in the White Sauce recipe 
and proceed in the usual way. 

Note: The flour may be browned if desired. 

For variety or additional flavor, add one or more of the.following: 
1 T chopped onion 
1 T chopped parsley 

Vz hay leaf—added while cooking, then removed. 

Hollandaise Sauce 


4 T butter substitute 
1 T flour 
y 2 t salt 

f. g. cayenne or paprika 

Blend well, add 

y 2 c water 

Cook, stirring constantly until thickened, add to 
1 egg yolk—slightly beaten 
1 T lemon juice 

Beat well, serve at once 






FOREWORD 


Today, the crying need of the Allies in every part of the 
country is for fat. The Germans have been able by a remark¬ 
able system of conservation to keep from actual famine, but 
have not been able to forestall the shortage of fats, since they 
have had to depend almost entirely on their own resources for 
their fat supply. We are much more fortunate in that we have 
two important vegetable fats, which are home products—cotton¬ 
seed oil and peanut oil and their vegetable compounds. The use 
of these fats in the place of butter, lard and beef suet cannot 
be too strongly urged. When these are substituted for the but¬ 
ter, which is far more expensive, they will greatly reduce the 
cost of a given recipe, and also free our butter and animal fats 
for the use of our soldiers “Somewhere in France.” 




RECIPES 


General Directions for Preparing Scalloped Dishes 

Butter baking dish with vegetable oil. 

Sprinkle with bread crumbs. 

Arrange the ingredients to be used in alternate layers, or 
fill dish after materials have been combined. 

Pill dish not more than % full. 

Cover top layer with buttered (with oil) bread crumbs. 

Bake according to the nature of the ingredients. See table 
below. 

Time table: 

Previously cooked ingredients—20 to 30 min. 

Uncooked ingredients—45 min. to 1 hr. 

Note: Proportion of ingredients in buttered bread crumbs, *4 c 
oil to 1 c crumbs (1:4); blend well. 

Mock-Buttered Peas and Carrots 

2 c cooked carrots—diced or sliced 
2 c peas—whole, add 
4 T vegetable oil 
1 t salt 
f. g. paprika 

Mix thoroughly, serve hot. 

Note: Many vegetables are especially good when cut into small 
pieces and served hot, simply seasoned with vegetable oil, salt and 
pepper, if desired. This is very true of white turnips. 

Creamed Celery 

Select the part of the bunch which is known as second grade— 
leaving the best for the table as a relish. 

Thoroughly wash—cut cross wise into small 'pieces. 

Cook in small amount of boiling salted water until tender. 
Drain, save the water for soup or use it in making the sauce. 
Serve hot—on toast or croutons. 

Note: Cook the tops, root stock and outside leaves and add water 
in which cooked to soup stock. 




40 The University of Texas Bulletin 

Creamed Oysters 

1 pt. oysters—heat in liquor until edges begin to curl, drain 
add to 

1% c white sauce No. 1 seasoned with 
f. g. celery salt. 

Serve on toast, or make! a scalloped dish, using 
alternate layers of cooked brown rice or bread 
crumbs. 

i- 

Creamed Pecans 

1 c pecan meats—heat until well browned in 
1 T oil—then add 
c white sauce No. 1 

Serve, hot. 

> 

Croutons (Duchess Crusts) 

Cut stale bread in Yz inch slices. 

Cut slices in Yz inch cubes. 

Bake to a golden brown. 

Serve hot with cream soups. 

» 

Parsley Sauce 

Yz c oil 

3 T flour 
1 t salt 

f. g. pepper 

Blend well, add 
IY 2 c hot water 

Cook until desired thickness, add 

4 T chopped parsle}^. 




/ 


Food Conservation to Help Win the War 
Peanut Butter 


41 


2 c peanuts—roasted, shelled and brown skin removed. 

Grind several times in chopper, add 
1 t salt, or enough to season to suit taste. 

Stir until a soft paste is formed. 

Store in covered jars or jelly glasses. 

Note: If peanuts are dry, add a Ittle peanut oil. Before using 
thin with a little boiling water or one-half the quantity of cooked 
salad dressing. 


Baked Rice with Peanut Butter 

2 c steamed brown rice, add 

1 egg—well beaten 
% c peanut butter 

2 T chopped parsley 
I T onion—minced 

f. g. pepper or paprika 
1% t salt 

1 t celery salt 

Butter dish with peanut oil. 

Bake 20 to 30 min. in moderate oven. 

Serve hot. 

Fish with Tomatoes 

2 lbs. fish—cut into serving pieces, dip in oil, dredge with flour 

and sprinkle with salt. Cover with 

3 tomatoes—sliced, or 2 c canned tomatoes. 

Sprinkle over all 

2 T flour 

2 T onion—minced, if desired 
f. g. pepper 
1 t salt. 

Bake in serving dish 30 to 45 min. 

Baste with 

1 c water to which has been added 

2 T peanut or cottonseed oil 

Serve with Parsley Sauce. 


42 


The University of Texas Bulletin 


Pea or Bean Salad 

2 c peas—whole, or green beans 
2 T minced onion 
4 sweet pickles—chopped 

Marinate with French Dressing 
Serve with Salad Dressing. 

Bice and Tomato Soup 

$ 

Tomato mixture — 

Y 2 can tomatoes 

Simmer 5 min. Add 

% t soda 

Strain, add prepared 

White sauce mixture — 

2 T peanut or cottonseed oil 
2 T flour 
1 t salt 

f. g. pepper or paprika 
4 c milk 

% to 1 c cooked brown rice 

Just before ready to serve pour tomato mixture 
into the white sauce mixture. Add more, sea¬ 
soning if necessary. 

Note: For variety of flavor add one or more of the following: 

1 T chopped parsley 
1 T chopped onion 
1 T chopped green pepper 
Ms hay leaf 
4 or 5 whole cloves. 


Food Conservation to Help Win the War 


43 


Salad Dressing 

2 T flour or 1% T cornstarch 
1% t salt 
1% t mustard 
1 T corn syrup 

1 egg—slightly beaten 

2 T oil 

Mix well, add gradually 
1% c water or milk 

Lastly add 
% c vinegar or more 

r~ 

Cook until consistency of thick cream. 

French Dressing 

y 2 c peanut or cottonseed oil 
5 T vinegar or lemon juice 
y 2 T corn syrup 

1 t salt 

2 T finely chopped parsley 

1 T finely minced onion 

2 T finely minced green pepper 

' Mix ingredients, let stand 1 hr. 

Beat vigorously for 5 min. 

Note: Especially good served with green vegetables. 

t 

Mayonnaise Salad Dressing 

2 egg yolks or 1 egg 

2 t salt 

1 t paprika 

Beat well, continue beating while adding gradually 
iy 2 c salad oil—chilled 

Thin as needed with juice of 

2 lemons or % e vinegar 

Note: Add more lemon if not sufficiently sour. Rub the bowl 
with a slice of onion if a slight onion flavor is desired. 





44 The University of Texas Bulletin 

Uncooked Salad Dressing 

% c sour cream—whipped stiff 

Beat' constantly while adding gradually the fol¬ 
lowing mixture: 

Y 2 c sugar substitute 
1 t salt 

1 t mustard if desired 
% t paprika 

2 T peanut oil 

7 T strong vinegar or lemon juice 

Note: Especially delicious with chopped cabbage. 

Oil Salad Dressing (cooked) 

2 T flour / 

1 T corn syrup 
iy 2 t salt 

Yolks 2 eggs or 1 egg—beaten 

Blend well, add gradually 
% c vinegar or lemon juice. 

Cook in double boiler until consistency of thick 
cream. 

Chill, add, constantly beating 
% c cottonseed or peanut oil. 

Thin with cream as desired. 

Salted Nuts 

1 c unroasted peanuts or almonds—blanch, thoroughly dry. 
Saute in 

1 T oil 

Stir constantly until a golden brown. 

Bemove from the pan, drain on brown paper. 
Sprinkle with salt. 

Note: To blanch: Pour boiling water on shelled nuts, let stand 
until water has cooled. Remove brown covering. It will slip off 
easily. 




45 


Food Conservation to Help Win the War 

Steamed Carrot Pudding 

2 c flour—graham or whole wheat 

1 t cloves 

2 t cinnamon 
% t alspice 
a /4 t salt 
1 t soda 

Mix thoroughly, add 

1 c nuts—chopped 

2 c raisins—chopped 
1 c grated raw carrot 
1 c grated raw potato 
% c vegetable oil 
1 c corn syrup 

Mix well, steam in moulds 2% hrs. 

Serve hot with sauce, or cream 
Recipe fills 2 y 2 pound baking powder can and 
Serves 15 to 18 people. 

♦ 

Note: This pudding will keep for several weeks if wrapped in 
paraffin paper and stored in air-tight receptacle. 

* Stuffed Pepers I 

1 egg—well beaten 
lYz c milk 

2 T vegetable oil 
% c bread crumbs 
% c salmon—flaked 
% t salt 

f. g. pepper 

1 slice onion—minced, or 1 t onion salt if desirable 
Fill prepared peppers with mixture 
Bake in moderate oven until thoroughly heated 
through. 

Serve with white, sauce. 

Note: To prepare peppers: Remove stem end, take out seeds. 
Cook in boiling salted water 5 min. Turn upside down to drain. 
Fill with prepared mixture. 













46 


The University of Texas Bulletin 


Stuffed Peppers II 

6 green peppers 

Remove stem end of pepper, take out seeds, par¬ 
boil 5 min. Drain. Fill with following mixture 

1 onion—chopped or 1 t onion salt 

2 T fat 

4 T cooked vegetable—(leftover) 

% c gravy or sauce 

3 T bread crumbs 

4 T leftover meat—chopped. 

Season to suit taste. Bake until thoroughly heated 
through. 

Tomato Jelly Salad 

1 !/2 c tomato juice 
iy 2 t salt 

% t onion salt 
*4 t cinnamon 
Vs t cloves 
y 2 t celery salt 

Bring to boiling point, pour over 

2 T gelatine softened in 
% c water 

Turn into moulds, chill. 

Serve on lettuce, watercress, or peppergrass. 
Garnish with mayonnaise. 



Food Conservation to Help Win the War 


47 


Trio Vegetable Salad 

Equal portions of cooked 
Turnips—sliced or diced 
Beets or Carrots—sliced or diced 
Peas—whole 

Arrange in layers in mould. 

Prepare gelatine mixture, as soon as it begins to 
solidify pour it over the prepared vegetable. 
Follow the directions on the package for the 
proportion of water and gelatine. 

Mould as desired. 

Serve on lettuce, peppergrass -or watercress. 

Note: The gelatine may be omitted and the vegetables marinated 
with French dressing, then served with any desired dressing and 
garnishing. Other combinations of vegetables ma^ be used. 

White Sauce I (for vegetables) 

2 T oil—peanut or cottonseed 
2 T flour 
y 2 t salt 

f. g .pepper or paprika 

Blend, stir constantly while adding 

1 c milk 

Cook until consistency of thick cream. 

Serve hot with the following vegetables: carrots, 
peas, cauliflower, potatoes, beans, cabbage, spin, 
ach, celery, onions, turnips. 

White Sauce II (for soups) 

To White Sauce I add an extra cup of liquid—milk, or peri 
soup stock. 























